Most Houstonians know Fulshear as a sleepy farming town west of the city, but a trip there today reveals a bustling suburban community that’s about to swallow up Fulshear proper. The original Dozier’s BBQ reflected this old-school meat market/barbecue joint vibe – laid back with an adequate menu of smoked meats.
New owners recently purchased the joint and brought in Buchanan – a Katy-area native who frequented Dozier’s growing up – to bring the smoked meats up to craft barbecue standards. And he’s done just that – keeping the best of the old-school joint (housemade sausage) with his own contemporary CTX-style skills. The addition of two Moberg offset barrel pits to augment the old-school Oyler has certainly helped with the transformation.
